Handling and Preparation of Lindisfarne Oysters

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It is most difficult to define the taste of oysters-they are briny but there is a freshness in the taste that is startling, and makes them deservedly highly prized. The classic way of serving oysters is opened, raw on a bed of cracked ice, decorated with seaweed if you can obtain it, lemon juice and tabasco sauce too. Champagne is the obvious accompaniment, but ant dry white wine is good, as is Guinness.

Oysters can also be bought frozen in the half-shell, or as frozen meats, in frozen ready prepared dishes and smoked, in tins.

Lindisfarne Oysters have a surprisingly distinctive flavour when cooked, and a few can be used to great effect in dishes such as omelettes, steak and kidney pies and fish chowder.

They are also used in such classic dishes as Angels on Horseback, and Oysters Mornay, but they have wider uses too, with garlic or herb butter, seafood salads, or even breaded to give a contrast of textures.

Handling Oysters
The oyster in its shell is a living animal and should be treated with care. Like any other fish or shellfish, it should be kept cool. Store with the deeper cup

 

shell underneath in order to retain the precious oyster liquor, and cover with a damp cloth.

Oysters can be kept alive for a few days in a refrigerator operating at 5-8°C (40-45°F) but should not be taken in and out of the refrigerator. Discard any oysters that are gaping, and do not close when tapped.

Opening (Shucking) Oysters
Oysters can be opened at the side and at the hinge. The aim is to cut the muscle attaching to the top, flat shell and reserve the maximum liquor. Oyster's meats should be used as soon as possible after shucking, but can be kept for up to 24 hours in a refrigerator if covered.

1. Hold the oyster firmly with a cloth in one hand, hinged end towards you. Insert knife into the small gap in the hinge, twist blade to separate shells.

2. Slide knife blade along inside edges of upper shell to sever the muscle holding the shells together. Discard upper shell. Clean out any pieces of broken shell with the knife point.

3. Cutting towards yourself, run the knife blade under the oyster, to sever the muscle attaching it to the lower shell, thereby freeing it.

Better presentation will be achieved by turning the oysters over and serving in either shell, drained or in their own juices.